cakes

CAKES - MUFFINS

Cakes and varieties (muffins, whips, cupcakes, etc.) are mandatory products

for every bakery, every confectionery, every snack bar, cafeteria or HORECA facility.

At room temperature, store in closed jars or plexiglass shelves

have a shelf life of more than ten days (without preservatives and artificial additives).

The offers of ALMA LIBRE that follow meet all expectations

for the HIGHEST QUALITY of a FULL RANGE OF CAKE APPLICATIONS

providing additional turnover, meeting the real needs of consumers.

in this video

full information

for "sweet on

room temperature",

packaging

and storage

COMING HERE, NEW RECIPE FOR CAKES AND MUFFINS

ПЛОДОВ КРЕМ КЕЙК

РИЧКРЕМ кейк, произведен с НАТУРАЛНО ПЛОДОВО ПЮРЕ (вместо вода) факт което

придава на РИЧКРЕМ кейк още по богат вкус, с натурални плодови нюанси и много богати аромати. Плодовия крем КРЕМЕ поставен върху кейк превръща кекса на пълноценен сладкиш, а плътната шоколадова заливката ЧОКОСИЛК или КОВЕР от горе освен че осигурява още п богат вкус, запечатва сладкиша осигурявайки по естествен път голяма трайност и привлекателна визия.

ЯГОДОВ РИЧКРЕМ с КРЕМЕ ШОКОЛАД / CAKE FRAISIER

Влажен американски КРЕМОВ КЕЙК с вкус ванилия от високо-протеинови канадски брашна и тройно рафиниран РАПИЧНО ОЛИО, осигуряващи КРЕМОВА и ЕФИРНА СТРУКТУРА,богат ВКУС, с голяма трайност. ДЕЛИПЕЙСТ ЯГОДА ФАБРИ осигурява много характерен и природен вкус и аромати. Заливка с плътно и много вкусно велурени шоколадови покрития: ЧОКОСИЛК ШОКОЛАД (180813), КОВЕР КАКАО/ЛЕШНИК (180829), БЯЛ ВЕЛУР ШОКОЛАД (180830).

БОЛОРЕЙ / ПОРТОГАЛСКИ КЕИК

Влажен кейк основан на високопротеинови канадски брашна от мека пшеница

което обработен с рапично олио КАНОЛА и РОМ ЛУКСАРДО се превръща в КРЕМ – КЕЙК в устата.

Стафиди, портокалови кори. орехи и шоколадови капки в кеиковото тесто,

са необходими за да предадат характерните черти на португалския кейк БОЛО РЕЙ.

"CANCLE RICH CREAM" CAKE VANILLA BASE

Wet American Vanilla CREAM CREAM with high-protein Canadian flour

and triple refined rapeseed oil, providing a CREAM and ESSENTIAL STRUCTURE,

rich TASTE, with great durability. NO PRESERVATIVES, prepared with fresh eggs.

Ideal structure for muffins, sponge cake and pastries.

For video information, right-click.

"RICHCREM" CAKE BASE CHOCOLATE

Wet American CREAM CAKE flavored CHOCOLATE (6.3% κακαο) from high-protein Canadian flours and triple refined rapeseed oil, providing CREAM CREAM and CREAM

rich CHOCOLATE TASTE, with great durability. NO PRESERVATIVES, prepared with fresh eggs.

Ideal structure for CHOCOLATE muffin, sponge cake and cakes.

For video information, right-click.

"SENTAS" GERMAN CAKE VANILLA BASE (with rapeseed oil or butter)

Very rich in egg cake, with a stable structure typical of German and Central European

cakes, of fine flour, prepared with triple refined rapeseed oil, providing a cream

and ESSENTIAL STRUCTURE, rich CHOCOLATE TASTE, with great durability. NO PRESERVATIVES, prepared with the addition of fresh eggs. Very fast production! Suitable for muffins.

Sentas cake contains powdered eggs and is suitable for the production of cakes in objects that

do not want to use or add fresh eggs.

SENTAS GERMAN CAKE CHOCOLATE BASE (with rapeseed oil or butter)

Very rich in egg cake, with a stable structure typical of German and Central European

cakes, of fine flour, prepared with triple refined rapeseed oil, providing a cream

and ESSENTIAL STRUCTURE, rich in CHOCOLATE TASTE (6.3% κακαο) with great durability. NO PRESERVATIVES, prepared with the addition of fresh eggs. Very fast production! Suitable for chocolate muffins.

Sentas cake contains powdered eggs and is suitable for the production of cakes in objects that

do not want to use or add fresh eggs.

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"BLACK SOFT" AUSTRIAN CAKE BASE CHOCOLATE

Very fast, stable and economical production of chocolate cakes and muffins

with durability and excellent vision.

Basis for numerous CAKE CHOCOLATE cakes and applications.

ORIGINAL BROWNY

The famous brownie cake chocolate cake BROWNY according to an original recipe with a very dense

Rich chocolate structure. Suitable for coffee, for a sweet breakfast and very good dense

floor instead of sponge cake for cakes and patisserie applications.

"RICHCREM SHORTFAT" CAKE BASIS VANILLA

Wet American Vanilla CREAM CREAM with high-protein Canadian flour

and non-hydrated palm oil SHORTFAT (fractionated), providing a CREAM and ESSENTIAL STRUCTURE, rich TASTE, with great durability. NO PRESERVATIVES, prepared with fresh eggs.

Ideal structure for sponge cake and cakes.

CAKES WITH CHOCOLATE DROPS

On each structure cake, RICHKRIM, SENTAS, BLACK SOFT with vanilla or chocolate flavor from high-protein Canadian flours and triple refined RAPE OIL, providing CREAM AND ESSENTIAL STRUCTURE, 78-9% bb3b-136bad5cf58d_ impart a rich chocolate flavor, crunchiness and excellent vision. NO PRESERVATIVES, prepared with fresh eggs.

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CAKES WITH ALCOHOL SYRUP

On each structure cake, RICHKRIM, SENTAS, BLACK SOFT with vanilla or chocolate flavor from high-protein Canadian flour, triple refined rapeseed oil, providing CREAM and ESSENTIAL STRUCTURE, certain recipes with alcohol syrup technology

provide superb flavors and aromas. Here, a representative recipe with ROM

"OILY MAYAN CAKE" (optional with cocoa)

Different in structure and taste cake, based on yeast and very fine flours: "yogofine" and "confectionery flour". Fresh eggs and butter, the obligatory ingredients for shaping a homemade cake. Optionally, we cover the cake with a special confectionery cream, butter and sugar, turning the cake into a cake.

GINGER BRAD with CHOCOLATE FILLING

Wet American CREAM CANDY with vanilla and GINGER and triple refined rapeseed oil, providing a CREAM and ESSENTIAL STRUCTURE, rich. A special topping made of MILK FRENCH ENVELOPE "SEMUA" provides durability, excellent vision and a very rich chocolate taste.

NO PRESERVATIVES, prepared with fresh eggs.